Cookie Craze

Danielle Lei, a Girl Scout from San Francisco, made headlines last year when she sold 117 boxes of cookies in two hours outside a medical pot dispensary. The 13-year-old genius entrepreneur was at it again this year and beat her record, selling 208 boxes in two hours. Girl Scout troops and irate parents across the nation expressed outrage over the selling tactic, but Lei's mother and troop officials say the location doesn't violate the organization's guidelines.

Locally, Girl Scouts stopped selling their cookies earlier this month, but fear not: Here are two recipes developed by the Girl Scouts that can be remade for adults by replacing butter with cannabis butter.

In a large bowl, combine crushed cookies, sugar and butter; press into an ungreased 13x9" baking dish. Bake at 350° for 6 to 8 minutes or until golden brown; cool on a wire rack. In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over cooled crust. In another large bowl, beat milk and pudding mix on low speed for 2 minutes or until thickened. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with cookie pieces. Cover and refrigerate for at least 1 hour before serving.

Lemon Surprise Cheesecake

Prep time: 30 minutes plus chilling

1½ cups crushed Lemonades™ Girl Scout Cookies

2 tablespoons sugar

¼ cup cannabis butter, melted

LEMON FILLING:

2/3 cup plus 2 tablespoons sugar

5 tablespoons corn starch

1 cup water

2 egg yolks, lightly beaten

1/3 cup lemon juice

2 tablespoons cannabis butter

1 teaspoon grated lemon peel

CHEESECAKE LAYER:

1 envelope unflavored gelatin

½ cup lemon juice

3 packages (8 ounces each) cream cheese, softened

¾ cup sugar

1 cup heavy whipping cream, whipped

2 teaspoons grated lemon peel

Combine the cookie crumbs and sugar; stir in butter. Press onto the bottom of a lightly greased 9" springform pan. Place on a baking sheet. Bake at 350° for 8 to 10 minutes or until crust begins to brown. Cool pan on a wire rack. In a large saucepan, combine sugar and corn starch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, and peel. Cool to room temperature without stirring.

In a small saucepan, sprinkle gelatin over lemon juice; let stand for 1 minute. Heat over low heat, stirring until gelatin is dissolved. Remove from the heat. In a large bowl, beat cream cheese and sugar. Gradually beat in gelatin mixture until combined. Fold in the whipped cream and lemon peel. Spoon three-fourths of cheesecake mixture into crust; build up edges slightly. Chill for 5 minutes. Spoon lemon filling over cheesecake layer to within ½" of edges. Top with remaining cheesecake mixture. Cover and refrigerate overnight. Carefully run a knife around edge of pan; remove sides of pan. ♦